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Depending on how long it was frozen you should be good. If it just turned to slush rather than frozen solid the yeast should still be viable with no off flavors. My understanding is freezing the yeast will cause them to rupture putting off flavors in the beer. But if they didn't actually freeze...

I believe the majority of fermentation is done after about 3 days. Especially if you kept the fermentation temperature near 80.

Hmm... I guess I misunderstood. I'll have to go back and listen again and review Palmer's book. Thanks for the correction.

Non. I work at Toyota building vehicles.

Interesting. I have only recently even heard of the NEIPA. I haven't done much research on it. I will give it a shot.

Using your process you should be fine.

Listening to that podcast is how I learned everything i know about brewing. I have Samsung galaxy and I use podcast player. The head retention episode is the 3rd episode

Oh sorry... didn't notice the head retention highlighted. Same podcast different episode.

I listen to a podcast called brewstrong. It's hosted by Jamil Zannashef and John Palmer on the brewing network. And the consensus is a lighter OG really needs about 8ppm while something in the 1.065 or higher really need like 10ppm. That said Palmer states that while 8 ppm is ideal it's very...

I'm always for the experimentation side of brewing. If I'm not brewing for a reason I'm always trying something different. I say dry hop it. I would never dry hop in the primary, let alone during active fermentation, however.

Most yeast require 8ppm of Oxygen but that's very hard to achieve without pure oxygen. I always aerate by running my wort through a strainer then shaking the fermenter. I wouldn't use a paint mixer or drill set up. If u disturb the wort too much you will break up all the head retention proteins...

You can put the end of your racking cane tube in a cheese cloth bag or hop bag to get the left over trub so you don't clog the keg

I always rack my beer over to a secondary to dry hop. The yeast will still absorb some of the hop oils. However, your process is yours to have fun with. I just want to get as much from my ingredients as I can.

Yes. It's a gas system. Planned on using a propane burner. The HLT has a thermometer so I planned on dialing it in using that.

I have been brewing 5 gallon and 10 gallon batches for a few years now and recently acquired a custom HERMS system for a sweet deal. However I have never used this kind of set-up (i.e. cooler mashtun and Turkey frier kettle) does anyone have any tips and tricks I should consider before I brew my...